SAMOSA

Ingredients for stuffing:

Potatoes - 2 medium

Greenpeas - 1/4 cup

Cashewnuts(chopped) - 1 tbsp

Cumin seeds - 1/2 tsp

Fennel seeds - 1/4 tsp

Green chilli(finely chopped) - 1

Salt - to taste

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Cumin powder - 1/4 tsp

Asafoetida - a pinch

Lemon juice - 1 tsp

Coriander leaves(chopped) - 2 tbsp

Oil - 2 tbsp

Ingredients for covering:

All purpose flour - 1/2 cup

Semolina - 2 tsp

Salt - to taste

Carom seeds(ajwain) - 1/2 tsp

Water - 2 tbsp + 1 tsp

Oil - 2 tbsp

Oil - for deep frying

Method:

Boil, peel and chop the potatoes.

Heat oil in a pan, add cumin,fennel seeds and asafoetida.

As they splutter, add greenchillies and cashewnuts. Fry until nuts are golden brown.

Add greenpeas,salt,turmeric,red chilli,coriander,cumin and garam masala powder. Stir for 1-2 mins.

Add potatoes and coriander leaves. Mix well and cook for 3-4 mins.

Cool the mixture and add lemon juice. Mix well and keep aside.

In a bowl, mix all purpose flour,semolina,salt,ajwain and oil. Mix so that all the oil is incorporated well.

Add water little at a time and knead to smooth yet firm dough. Cover with a moist towel and keep aside the dough for 20-30 mins.

Divide the dough into golf sixed balls.

Roll out each ball into an oval shape. Cut into two halves to get semicircles.

Take one semicircle and moisten all the edges with few drops of water.

Bring the two corners together to shape a cone in such a way that the vertex lies in the middle of straight edge.

Stuff the cone with a tbsp of the potato masala and seal the edges.

Heat oil(medium-high heat) in kadhai and deep fry 2-3 samosas at a time till golden brown.

Serve samosas with mint chutney, tamarind chutney or tomato ketchup.

This is off to Radhika's CBB Series # 3- Evening tiffin